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Rustic italian loaf


225g Poolish (115g Type '00' flour and 110g warm water, plus 1/8tsp dried yeast)

305g Type '00' flour

210g warm water

6g salt

1/2 tsp dried yeast

To make the poolish:

Dissolve the yeast in the water, add the flour and mix to make a batter. Cover and let rise for 8-12 hours until bubbly.

To make the loaf:

Dissolve the yeast in the warm water, then mix with the poolish.

Add the salt to the flour, then add the yeast mixture, mix together and turn out on to a work surface.

Knead for 10 minutes, then cover and leave for 20 minutes.

Knead for one more minute, then place the dough in bowl coated with olive oil to prevent the dough sticking.

Leave to rise for about 1 hour 15 mins until doubled in size. The dough should now be soft and airy.

Turn the oven on to 240 degrees.

Cover a baking sheet with greaseproof paper, coat lightly with flour, and turn the dough out on to the sheet.

Gently fold the dough in from each side, turn 90 degrees, and fold inwards again, without pressing the dough too much.

Turn the dough over so that the folds are underneath, and gently shape in to a ball. Lightly dust with flour, cover with a bowl, and let rise for about 20-30 mins.

When almost doubled in size, slide the bread in the oven, and turn the temperature down to 200 degrees.

Bake for 35-40 minutes.